Cooking Tips - Page 3
- Potato: To bake potatoes quickly, place them in salt water for 15 minutes before baking.
Use the skin of boiled potatoes to wipe mirrors to sparkling clean.
Don't store potatoes and onions together. Potatoes will rot quickly if stored with onions.
Potato Vegetable Curry
- Refrigerator: To prevent formation of ice, rub table salt to the insides of your freeze.
- Rice: Add a few drops of lemon juice in the water before boiling the rice to make rice whiter.
Add a tsp of canola oil in the water before boiling the rice to separate each grain after cooking.
Don't throw away the rice water after cooking. Use it to make soup or add it in making dal (lentils).
Add 5g of dried powdered mint leaves to 1kg of rice. It will keep insects at bay.
Put a small paper packet of boric powder in the container of rice to keep insects at bay.
Put a few leaves of mint in the container of rice to keep insects at bay.
Rice Pulao and other recipes.
- Samosa: Bake them instead of deep frying to make them fat free. Don't fry the filling potato masala.
Preserve the samosas in freezer. For eating, take out of the freezer two hours in advance and bake them over low temp.
- Sugar: Put 2-3 cloves in the sugar to keep ants at bay.
- Tadka: Use sprouted mustard seeds (rayee) and fenugreek (methi) seeds for your tadkas. Both of them when sprouted have more nutritional values. Also this add flavour to the dish and can be more beneficial, besides giving decorative look to the dish.
- Tomato: To remove the skin of tomatoes, place them in warm water for 5-10 minutes. The skin can then be easily peeled off.
When tomatoes are not available or too costly, substitute with tomato puree or tomato ketchup/sauce.
Place overripe tomatoes in cold water and add some salt. Overnight they will become firm and fresh.
- Tamarind: Tamarind is an excellent polish for brass and copper items. Rub a slab of wet tamarind with some salt sprinkled on it on the object to be polished.
Gargles with tamarind water is recommended for a sore throat.
- Utensils: Use nonsticking utensils. Use thick bottom utensils, they get uniformly heated. For electric stoves, use flat bottom utensils.
Add a little bit of common salt to the washing powder for better cleaning of utensils.
- Vegetables: Don't discard the water in which the vegetables are soaked or cooked. Use it in making soup or gravy.
To keep the vegetables fresh for a longer time, wrap them in newspaper before putting them in freeze.
Chop the vegetables only when you are ready to use them. Don't cut them in too advance. It would spoil their food value.
Vegetable Curry Recipes
- Sink (Blocked): To clear the blocked drain pipe of your kitchen sink, mix 1/2 cup sodium bicarbonate in 1 cup vinegar and pour it into the sink, and pour about 1 cup water. In an hour the drain pipe will open.
- Soup Salty: Place a raw peeled potato in the bowl, it will absorb the extra salt.
- Yoghurt (Home Made): To set yogurt in winter, place the container in a warm place like oven or over the voltage stabliser.
- Yogurt: If the yogurt has become sour, put it in a muslin cloth and drain all the water. Then add milk to make it as good as fresh in taste. Use the drained water in making tasty gravy for vegetables or for basen curry.
To keep the yogurt fresh for many days, fill the vessel containing yogurt with water to the brim and refrigerate. Change the water daily.
- Cutting Onions: To avoid crying while cutting onions, after peeling the skin, make them into two halves & dip them in water for few minutes.
- Making Tea: Cut 1/2 ginger in to small pieces add it in boiling water while making tea, its adds flavour & very good in cold.
- Fresh Vegetables: Vegetables wrapped in news paper kept in fridge will last longer because the newspaper will absorb the water and keep vegetables fresh.
- Lime: To Keep limes soft & fresh for long apply oil on them and refrigerate.
- Curd Preparation: Wrap the container with an old sweater or jacket OR Keep it in a wooden shelf OR put a pinch of sugar in warm milk.
- Tamato: Keep Tomato in salt water they wil remain fresh for 3/4 days.
- Peeling Garlic: Soak garllic in hot water the peel will come out easily.
- Cooking Patatoes: Add 1/2 tsp of salt in the cooker while boiling patatoes, this will avoid breaking of patatoes.
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